Shrimp couscous is a summer dish

Curried Shrimp and Summer Vegetable Couscous is a quick dish to make and easy to clean up.

When summer weather is at its finest, it's natural to want to avoid the kitchen. But easy summer eating doesn't have to rely on take out (which usually comes at a high financial and nutritional price).

For example, this recipe for curried shrimp and summer vegetable couscous combines seasonal fresh produce with virtually fat-free protein and a whole-wheat pasta for a supper entree that is as special a treat as any ethnic takeout food.

Plus, the recipe cooks in one pan so cleanup is fast and easy.

The dish gets its predominant flavor from curry powder, a blend of many spices usually including cardamom, cloves, coriander, cumin, chili peppers and turmeric. Since it comes in mild, medium and hot varieties, it's easy to customize. You can also easily change the blend of vegetables.

And if shrimp doesn't suit, cooked chicken would make a good substitute. For a vegetarian variation, replace the chicken broth with vegetable broth and used diced extra-firm tofu instead of the shrimp.